Salad Nicoise with a Mustard Vinaigrette

Here is a great quick weeknight dinner inspiration! With a little bit of prep work ahead of time, this dinner can come together in 10 min or less.

By roasting the veggies and hard boiling the eggs the day before, you can come home and whip up this delicious salad and have it on the table in no time.

The traditional salad nicoise includes potatoes, however I omit them due to their high starch content. Instead, I roast other veggies that are more gut friendly and easier to digest.

The secret ingredient I like to add to my tuna is sardines for their added nutrition benefit. Sardines have one of the highest level of Omega-3 out of any fish. They are also very high in iron, calcium and vitamin D which are all very important for gut health, especially for those with IBD.

For the salad:

Romain lettuce

Carrots, roasted

Green beans, roasted

Asparagus, roasted

Hard boiled eggs

Sliced avocado

Tomatoes

For the tuna:

3 cans of tuna

1 can of sardines

1 tbsp avocado Mayo

1 tbsp mustard

For the Dressing:

1 tbsp avocado mayonnaise

1 tbsp Dijon mustard

1 tsp honey

1 tsp vinegar

1 tsp salt

1 tsp pepper

Directions:

1. Preheat oven to 400F. Arrange veggies on a baking tray, drizzle with olive oil and roast for 25 minutes.

2. Prepare the tuna and dressing in two separate bowls by mixing all the ingredients together.

3. Arrange the salad and tuna on a plate, drizzle the dressing and enjoy!